Spinach Avgolemono Soup

20190303_212420Be prepared, I bought a large (really large) bag of spinach a while back and needed to use it all before losing it to the slime gods.  So that means you’re going to see a few recipes using spinach (kind of like when I made a monster load of pesto over the summer!).

20190303_211940(All links open a new page, so you won’t lose your spot when you look around!  Get information on gardening and cultural traditions, recipes, stories, and more!)

Spinach is one of those wonderfully versatile veggies that goes with and in so many kinds of dishes–hence the reason you’ll be seeing a lot of spinach in the next few dishes I’ll be posting.  It’s okay, it’s good for you.  I mean, look at Popeye, right?

20190303_212018I only had a vague inclination as to where I was going with this soup when I started.  I knew I wanted something kind of lemony and I knew I had a lot of spinach.  I also had a pot of chicken broth on the stove and some green onions in the refrigerator.  So, well, okay then.

20190303_212055

Spinach Avgolemono Soup Recipe

Avgolemono is a classic Greek soup that is flavored and enriched with a blend of egg and lemon juice (avgolemono means egg-lemon).  This combination pairs very well with fresh spinach, or you can make the traditional version.

Ingredients

  • 8 c. chicken broth
  • 1 1/2 c. sliced green onions, loosely packed
  • 1 c. white rice
  • 1/2 lb. roast chicken cut into 1 inch chunks (canned is fine, add the broth from the can)
  • 1/2 lb. fresh spinach, gently rinsed and drained, cut into smaller pieces if the leaves are large
  • 2 eggs
  • 1/2 c. lemon juice
  • salt and pepper, to taste

Directions

Place the broth into a stock pot and bring just to a boil on the stove.  Turn the heat down to a low simmer and add the green onions and rice.  Continue to cook until the rice is tender.  Add the chicken and stir it in.

In a small bowl, beat the eggs until frothy.  Slowly dribble in the lemon juice while continuing to beat the eggs until completely blended.

You will need to temper the egg mix before adding it to the hot soup, or your eggs will “curdle” in the hot liquid and you won’t have a smooth broth.  Very slowly add a little of the hot broth into the egg mix while continuously whisking the eggs.  Continue to add a steady stream of hot broth until the egg mix is just as hot as the soup.

20190303_212520Slowly add the hot egg mix to the rest of the soup while constantly stirring.  Once all the egg mixture has been added to the broth, add in the spinach and cook until it’s slightly wilted.  Add salt and pepper to taste and enjoy!

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